Pumpkin Pound Cake With Buttermilk Glaze Recipe

Name: Pumpkin Pound Cake With Buttermilk Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; cooking spray; 1 tablespoon flour; 1 (15 ounce) can pumpkin; 3/4 cup sugar; 3/4 cup packed dark brown sugar; 1/2 cup butter, softened; 4 eggs; 1 teaspoon vanilla extract; 3 cups flour; 1 1/2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup fat-free buttermilk; Glaze; 1/3 cup fat-free buttermilk; 1/4 cup sugar; 2 tablespoons butter; 2 teaspoons cornstarch; 1/8 teaspoon baking soda

Servings: persons

Cake
cooking spray
1 tablespoon flour
1 (15 ounce) can pumpkin
3/4 cup sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze
1/3 cup fat-free buttermilk
1/4 cup sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

1
Preheat oven to 350u00b0.
2
Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3
Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
4
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
5
Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
6
Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
7
Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8
Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
9
Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
10
Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
11
Cook 1 minute or until thick, stirring constantly; remove from heat.
12
Drizzle cake with glaze.

1543

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake, cooking spray, 1 tablespoon flour, 1 (15 ounce) can pumpkin, and more.

Yes, Pumpkin Pound Cake With Buttermilk Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pound Cake With Buttermilk Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions